Regalis Petit Scallops In Galician Sauce Recipe

Prepare scallops

If scallops still have side muscle, remove it and discard. Pat scallops thoroughly dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the sauce.

Sear scallops

Heat a heavy skillet (preferably cast-iron) over medium-high heat until very hot. Add 2 tbsp olive oil and 1 tbsp unsalted butter. When the butter foams and oil shimmers, add scallops spaced so they do not touch. Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 45–60 seconds just until opaque in the center. Remove scallops to a warm plate and tent loosely with foil. Reserve skillet juices for finishing if desired.

Sweat aromatics

In a separate medium sauté pan, warm 2 tbsp extra-virgin olive oil over medium heat. Add the thinly sliced garlic and the finely diced half onion. Cook gently, stirring frequently, 2–3 minutes until softened and beginning to color but not brown (reduce heat if garlic starts to darken).

Build pepper and spice base

Add the chopped piquillo peppers and stir 1 minute. Sprinkle in 1 tsp sweet pimentón and 1/4 tsp hot smoked paprika (if using). Stir constantly for 30 seconds to bloom the paprika in the oil—this releases smoky flavor but prevents burning.

Deglaze and simmer

Pour in 3 tbsp dry white wine to deglaze the pan, scraping any fond. Let the wine reduce by about half (about 1–2 minutes). Add 1 cup tomato passata and 1/4 cup fish or vegetable stock, and add the bay leaf if using. Stir to combine, bring to a gentle simmer, then reduce heat to low and simmer 8–10 minutes uncovered to meld flavors and slightly thicken.

Finish sauce

Remove the bay leaf. Stir in 1 tsp sherry vinegar (or 1 tsp dry sherry) and 1/4 tsp sugar to balance acidity. Add 2 tbsp chopped parsley, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If the sauce seems too chunky for presentation, pulse carefully 1–2 times in an immersion blender (optional) to a slightly coarse texture characteristic of Galician-style sauce.

Warm the sauce: Bring the sauce back to a gentle simmer over low heat. If the sauce is too thick, stir in up to 1–2 tbsp reserved stock or water to loosen to a saucy consistency that will coat the scallops.

Finish scallops in sauce: Return the seared scallops to the pan with the sauce for 30–45 seconds just to heat through and marry flavors. Spoon the sauce over the scallops while they heat, taking care not to overcook (scallops should remain just opaque).

Plate and garnish: Transfer scallops to a warm serving plate or shallow bowl. Spoon additional Galician sauce around and over the scallops. Drizzle 1 tsp extra-virgin olive oil and sprinkle the lemon zest. Garnish with remaining chopped parsley or microgreens and an optional pinch (1/4 tsp) smoked sea salt for contrast.

Serve immediately: Serve hot as an appetizer or small plate with crusty bread to soak up the sauce or with a small bed of buttery potatoes or polenta for a main-style portion.